Peel the boiled potatoes and mash them very well. Let cool.

When the mashed potatoes are cool enough, mix in egg, flour, salt and pepper. Keep aside.

Remove the seeds and juice from the tomatoes and chop them finely.

For the vegetable filling, heat the oil in a saucepan and fry the onion until it becomes golden. Stir in the turmeric and cook for another minute. Remove from saucepan and put in a bowl.

Mix in the tomatoes, parsley, salt and pepper. This will be your filling.

Measure 2 tablespoons of the potato mix and flatten them in the palm of your hand. Then place 2 teaspoons of the vegetable filling in the center and fold the potato mix around it. Shape into a ball and place aside.

Repeat with remaining potato mixture (dip your hand slightly in water each time you start forming a new ball, to prevent the potatoes from sticking).

Roll the potato balls in flour so they are well coated, and then flatten with your hands to form thick cakes.

Heat the oil in a pan and fry the potato cakes in it while turning them until they become golden on both sides (3 minutes).

Remove from heat and drain on paper towel. Serve hot